top of page

Moroccan Corn Tart

IMG_1180.jpg

Despite being in Morocco for the winter we still have our own Christmas celebration (my wife is English) and made a traditional Christmas dinner (though with a locally raised, corn-fed chicken rather than a turkey) and so we’ve been finishing off the bird like everyone else for a couple of days. Nice, then, to ring the changes with a lighter dinner after all the over-indulgence, and you could say this is a deep Moroccan quiche! It’s a bit of a cultural meting pot, this recipe, but none the worse for it.

These are the ingredients you’ll need:

For the pastry case:

225g self raising flour

120g butter

pinch of salt

a little iced water

For the filling:

2 cooked ears of corn on the cob: or one large can of sweetcorn

I small red onion, chopped fine

2 red chillis, chopped fine

150ml cream

200ml milk

3 eggs

75g hard cheese (like cheddar) grated

a good pinch of cayenne pepper

a large spoonful of oregano/marjoram

black pepper

  • Make your shortcrust pastry – rub the fat into the flour and salt, add the water a little at a time and mix with a fat-bladed knife: try not to handle unless your hands are very cold, until it comes together into a ball. Round it off and put it in the fridge for half an hour.

  • Grease a 9” cake tin and turn the oven on – 200 degrees C

  • Roll the pastry out and line the tin, which should have good high sides. Bake blind with baking beans in the base, and up the sides, or put baking beans on the base and then crumpled tinfoil on top to keep the sides vertical.

  • Bake for around 15 minutes, then take the beans and foil out, prick the base and press the sides against the tin and give it another 5-10 mins.

  • Allow to cool

Filling:

1. Cook the chopped onion on a low heat for 5 minutes – don’t allow it to brown or burn. Then add the chopped chilli and the herbs and cook on a low heat for another 5/6 mins

2. Add the drained corn and the cayenne and

3. Line the base of the pastry case with the grated cheese, then add the corns and onion mix

4. Whip up the eggs, milk and cream and pour into the case

5. Bake at around 190 degrees C for 35 minutes, or until the custard is set.

Delicious hot or cold!

bottom of page